| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheesecakes | 6 | Servings | |
INGREDIENTS
| 1 | c | GRAHAM CRACKER CRUMBS |
| 1/4 | c | GRANULATED SUGAR |
| 2 | tb | BUTTER (unsalted), softened |
| In a small mixing bowl, combine the crumbs, sugar, and | ||
| Butter. Blend well with fingers, fork, or pastry blender. | ||
| Press onto the bottom of a well-buttered springform pan. | ||
| Chill for 30 minutes. | ||
| FILLING | ||
| 2 | lb | CREAM CHEESE, softened |
| 1 1/2 | c | GRANULATED SUGAR |
| 1 | c | HEAVY CREAM |
| 6 | EGGS | |
| 3 | tb | LEMON JUICE |
| 1/2 | ts | BRANDY or BRANDY EXTRACT |
| 1 | c | SOUR CREAM |
| 1 | tb | VANILLA EXTRACT |
| 2 | tb | ALL-PURPOSE FLOUR, sifted |
| 1 | c | FRESH STRAWBERRIES, chopped |
| In a large bowl, beat the cream cheese, sugar, and cream | ||
| Until smooth. Add the eggs, one at a time, making sure that | ||
| The mixture is smooth and creamy. Fold in the strawberries. | ||
| Pour mixture into the chilled pan and bake in a pre-heated | ||
| 425 | Degree F oven for 15 minutes, then reduce the | |
| Temperature to 275-degrees F and continue to bake for 1 | ||
| Hour. | ||
| Transfer to a wire rack and allow to cool for 3 hours. | ||
| TOPPING | ||
| 2 1/2 | c | FRESH STRAWBERRIES, chopped |
| 1 | c | AMARETTO LIQUEUR |
| 1 | tb | GRANULATED SUGAR |
INSTRUCTIONS
** CRUST
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